Saturday, December 21, 2013

Caramel Fleur de Sel Mug Cake recipe

I've made this a few times, each time my 4yr old helped me out so it's safe to say that it's a pretty easy recipe to follow.
 


CARAMEL FLEUR DE SEL

 
- 2 tbsps unsalted butter, softened
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1 tbsp caramel sauce
- 2 tbsps milk
- 6 tbsps self-rising flour
- 1/2 tsp fleur de sel (or other sea salt)
-  caramel candies, preferably salted (optional)
 
 I like to use the 20oz Corningware mugs to make mine. In it I whisk together the butter and sugar with a fork. Stir in the egg, vanilla, caramel sauce, and milk. Add the flour and 1/4 teaspoon of the fleur de sel. Beat the batter until smooth. Top each mug with a pinch of the remaining fleur de sel. Microwave separately for 1 minute. Place two caramel candies on the top of each partially cooked mug cake, then continue cooking 1 1/2 to 2 minutes more until risen and firm. Check the cake often (with a toothpick) because if you cook it too long it will be very dry. I like to drizzle mine with caramel sauce and top with berries and whip cream, or you can add a couple caramel candies on top in the last 30sec of cooking.
 


 
 

Wednesday, December 18, 2013

Randomness...

No rhyme or reason to this particular post, just me showing off what's been keeping me busy aka the reason behind the mass uploading of posts today :)

PS I promise to think about trying to perhaps be more diligent in posting in a timely manner. Maybe.


You can order your own kit here: http://glasssculpture.org/artglass/holiday/police-box.html and the lady who makes this was SUPER helpful


I made this one for James' first birthday....

 
 
..and was sooo much better at working with fondant when Johnny's birthday rolled around...


I reenlisted at a trampoline park..

 
I added to my ugly sweater....
 
 

 
Oh and it's that time of year again!! (Don't worry, the Elf only does these bad things when the boys are at daddy's house, otherwise he's pretty lame).


Monday, December 2, 2013

Bailey's Irish Cream & Traditional Fudge recipes

I made these two for a bake sale at work, both sold very well but take a wild guess which one sold out faster...


BAILEY'S IRISH CREAM FUDGE
(recipe makes 5lbs)

- 2 (12oz) pkgs milk chocolate chips
- 1 (12oz) pkg semi-sweet chocolate chips
- 2 (7oz) jars marshmallow cream
- 2tsps vanilla extract
- 2/3 cups Bailey's Irish Cream
- 2 cups chopped pecans or walnuts (optional)
- 4 1/2 cups sugar
- 1 (12oz) can evaporated milk
- 1 cup butter

In a very large (no kidding, VERY large) bowl combine all of the chocolate chips, marshmallow cream, vanilla, Bailey's and nuts. Line a 10x15 pan with foil (spread lightly with butter to prevent sticking).

In a large saucepan combine the sugar, milk and butter, bringing it to a boil over medium heat. Continuously stir slowly for about 10mins.

Pour the milk mixture into the VERY large bowl with the chocolate mixture. Stir slowly by hand, NOT by mixer!!! to combine. Pour the fudge into a pan and chill until set.


TRADITIONAL FUDGE

- 1 1/2 cups sugar
- 1 (5oz) can evaporated milk
- 2 tbsps butter
- 1/4 tsp salt
- 2 cups miniature marshmallows
- 1 (9oz) pkg semi sweet chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tsp vanilla extract

Line an 8in square baking pan with foil (spread lightly with butter to prevent sticking). Combine the sugar, milk, butter, and salt in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly for 4-5mins. Remove from heat.

Stir in marshmallows, chocolate chips, nuts, and vanilla. Stir vigorously until the marshmallows are melted. Pour into the baking pan and refrigerate until set.